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Streusel-Topped Peach Blueberry Pie

These Streusel-topped beauties are what a country deep dish pie should be. Fresh fruits make these farm stand specialties a delight as you can combine whatever fruits are in season. Makes eight servings.

Rich Tart Pastry
4 large (4 cups) fresh ripe peaches, peeled, pitted, and sliced
2 cups fresh blueberries
½ cup brown sugar
2 tbsp. flour
½ tsp. nutmeg
¼ tsp. ginger
2 tbsp. lemon juice
Streusel Topping

On floured surface, roll pastry to a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, pinching to form high fluted edge.

Combine peaches and blueberries with sugar, flour, nutmeg, ginger, and lemon juice. Fill pastry shell with fruit mixture. Top fruit filling with Streusel topping. Bake in a 425º oven for 45 to 50 minutes, until juice in center of pie is bubbly.

For Streusel-Topped Melba Pie, use fresh raspberries instead of blueberries.